Pacha Payaru Kuzhambu, Steamed Basmati Rice and Chettinad Urulai Roast

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 500 g Baby Potatoes (Scrubbed clean)
• 4 cups Water (For boiling potatoes)
• 1 tsp Salt (For boiling potatoes)
• 3 tbsp Sesame Oil (Gingelly oil is recommended for authentic flavor)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 large Onion (Finely chopped)
• 1 tbsp Ginger Garlic Paste
• 0.5 tsp Turmeric Powder
• 2.5 tbsp Chettinad Masala Powder (Adjust to your spice preference)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prep Potatoes

   • Wash the baby potatoes thoroughly. In a medium pot, combine the potatoes, 4 cups of water, and 1 tsp of salt.
   • Bring to a boil and cook for 10-12 minutes until they are just fork-tender but still firm. Do not overcook.
   • Drain the water completely and let the potatoes cool down enough to handle.
   • Peel the skins off the potatoes. You can gently prick each potato a few times with a fork to help them absorb the masala better.
2. 2

   Prepare the Tempering

   • Heat sesame oil in a heavy-bottomed pan or cast-iron skillet over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and sauté for about a minute until it turns a light golden brown.
   • Add the curry leaves and let them sizzle and become crisp, which takes a few seconds.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion to the pan. Sauté for 6-8 minutes, stirring occasionally, until the onions are soft and have turned golden at the edges.